First Double IPA Recipe Attempt: Feedback and Suggestions Welcome!

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brewbuddynick

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Jan 18, 2024
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Westland, The netherlands
Hi everyone,

I'm thrilled to share my first attempt at creating a Double IPA recipe. I've been brewing for a while, but this is my first time formulating my own recipe. I would really appreciate any feedback, suggestions, or insights you might have to improve it.

Recipe Details:​

Beer Style: Double IPA
ABV: 8.9%
Batch Size: 22 L
IBU: 66 (Tinseth)
BU/GU: 0.84
Color: 12 EBC
Carbonation: 2.4 CO2-vol

Brewhouse Efficiency: 72%
Mash Efficiency: 75.3%

Equipment: Grainfather G30

Volumes:

  • Pre-Boil Gravity: 1.062
  • Original Gravity (OG): 1.078
  • Final Gravity (FG): 1.010
  • Boil Size: 26.96 L
  • Post-Boil Volume: 23.96 L
  • Mash Water: 20.94 L
  • Sparge Water: 11.19 L
  • Total Water: 32.13 L

Fermentables (7.3 kg):​

  • 3 kg Pale Malt (6.5 EBC) - 41.1%
  • 3 kg Pilsner Malt (3.7 EBC) - 41.1%
  • 500 g Dextrose (added 10 min into the boil) - 3.9 EBC - 6.9%
  • 335 g Carapils/Carafoam (3.9 EBC) - 4.6%
  • 335 g Rolled Oats (2.6 EBC) - 4.6%
  • 125 g Chateau Biscuit (50 EBC) - 1.7%

Hops (322.6 g):​

  • 60 min: 22.6 g Magnum (12.8%) - 29 IBU
  • 15 min: 15 g Nectaron (11%) - 9 IBU
  • 15 min: 9 g Mosaic (12.25%) - 6 IBU
  • 15 min: 6 g Citra (13.4%) - 4 IBU
  • 5 min: 15 g Nectaron (11%) - 4 IBU
  • 5 min: 9 g Mosaic (12.25%) - 3 IBU
  • 5 min: 6 g Citra (13.4%) - 2 IBU
Hop Stand (20 min @ 80°C):

  • 30 g Nectaron (11%) - 4 IBU
  • 18 g Mosaic (12.25%) - 3 IBU
  • 12 g Citra (13.4%) - 2 IBU
Dry Hops:

  • 10 days: 30 g Nectaron (11%)
  • 10 days: 18 g Mosaic (12.25%)
  • 10 days: 12 g Citra (13.4%)
  • 4 days: 60 g Nectaron (11%)
  • 4 days: 36 g Mosaic (12.25%)
  • 4 days: 24 g Citra (13.4%)

Yeast:​

  • 1 pkg White Labs Tropicale WLP077 with yeast starter

Water Profile:​

  • Ca: 107 ppm
  • Mg: 0 ppm
  • Na: 8 ppm
  • Cl: 88 ppm
  • SO₄: 140 ppm
  • HCO₃: 16 ppm

Process:​

  1. Mash:
    • Mash at 152°F (67°C) for 60 minutes.
    • Sparge with 170°F (77°C) water.
  2. Boil:
    • 60 minutes total boil time.
    • Follow the hop schedule as listed above.
  3. Fermentation:
    • Primary fermentation at 68°F (20°C) for 2 weeks.
    • Dry hop according to the schedule above.
Thanks in advance for your feedback! I'm really looking forward to brewing this batch and hearing your thoughts.

Cheers,Nick
 
I think it looks pretty good. Here are a couple of thoughts:

I’m not sure about the oats, if me, I’d omit them. Same with the carapils. Replace those with pale ale malt. I’ve never used biscuit but at that amount, I think it’d play well.

The hops look good. Those are a matter of preference so I’ll let the hop aficionados give you good advice.

Lastly, I’d bring your SO4 up to at least 200, maybe even a little more.
 
Looks good, I've never used biscuit malt in an IPA either, and I'm not familiar with that maltser either so I won't comment.

Looks like your gravity to ibu ratio is good. Personally I'd up the magnum to 80% of the ibus and just do a hop stand at 75c for 20-30 min. Plus dry hop. I have found that other hop additions to the boil don't bring what I'm expecting. Just my opinion...

Also I've never done a double dry hop, but why not in a double IPA. I usually dry hop cold a la Scott Janis, And I've always been impressed with results.
 
It looks like you are straddling the double IPA / hazy double IPA categories.

The yeast is definitely designed for hazy/juicy ipas and you have some oats which might contribute to haze.

On the other hand, you’ve got a pretty high level of bitterness and a sulfate-chloride ratio that looks more like a traditional bitter, clear IPA. The biscuit malt is also more at home in that style.

As written you could very well have a good beer but you’ll get better feedback if you share your goals for the recipe.
 
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